This Italian Sausage, Gnocchi and Tomato Soup recipe only takes about 30 minutes to make, and is filled with the absolute best savory and cozy flavors for soup season.
As a summer lovin’ girl, the flip of the calendar into September has always felt a little bittersweet. ❤️
I mean, I love a beautiful crisp fall day as much as the next girl. But man, saying good-bye to my favorite season of the year with its wonderfully warm, sunshine-soaked, flip-flop-filled days has always been a tough transition for this little heart of mine. I just feel like I was absolutely made for this season of the year. (And literally never want it to end!)
Thankfully, though, there are cozy scarfs and warm cups of tea and crackling backyard fires already in the works this September, which definitely help to ease the transition for summery-souls like me into this new season. But without a doubt, my favorite “gateway” into fall is the arrival of my favorite food season of the year. Yep.
Specifically, warm, cozy, hearty, and feel-good soup season.
You know, the kind of soups that warm you up through and through, and make everyone want to snuggle in for an evening at home? The kind of soups that you can stir together quickly right after work, or maybe simmer low and slow all day in the slow cooker? The kind of soups that maybe (ok, definitely) beg to be served with a nice crusty baguette and maybe a glass of wine? The kind of soups that have you falling back in love with fall all over again?
You know, soups like this one. ?
Actually, this Italian Sausage, Gnocchi and Tomato Soup is more of an end-of-summer recipe, since it features so many of the veggies that are still in season right now. (Think: bell peppers, carrots, onions, tomatoes, herbs, and either spinach or kale!) I also made mine extra-easy with a quick package of gnocchi that I had in the pantry, although you’d be welcome to use some diced potatoes, which are still in season, or some dried pasta in its place if you’d like. Of course, if you happen to have ripe summer tomatoes on hand right now, those would be a-m-a-z-i-n-g in this soup too. But since those are only around in the Midwest for a hot minute, I included canned tomatoes in the recipe just to be safe.
To make the soup, just brown and crumble some Italian sausage in a large stockpot. (Feel free to use traditional pork sausage, or lighter chicken or turkey Italian sausage, or even our favorite vegan sausage if you’d like.) Then sauté your veggies, add your tomatoes and broth and bring everything to a simmer, add the gnocchi and spinach (or kale), taste and season.
Then voila! This vibrant, flavorful, delicious, and oh-so-comforting soup will be yours to enjoy.
There are all sorts of ways you could modify this recipe to your taste, including:
adding in a few good pinches of crushed red pepper flakes if you’d like a spicier soup
subbing in whatever other veggies you might happen to have on hand
experimenting with various other Italian herbs and seasonings
Totally up to you! I would just put in a strong recommendation for serving this up with a loaf of crusty bread (because…bread) and lots of freshly-grated Parmesan for garnishing. And I guarantee it’ll warm you right up. Annnnd, probably have even the summer-lovers around your table feelin’ all the feels about fall…and heading back for seconds. ?
1 (15-ounce) can diced tomatoes (I used fire-roasted)
1 tablespoon Italian seasoning
1 teaspoon crushed red pepper flakes (or more to taste)
1 (16-ounce) package gnocchi
2 large handfuls fresh baby spinach or roughly-chopped kale
optional toppings: freshly-grated Parmesan cheese, finely-chopped fresh parsley or basil
Brown the sausage in a large stockpot over medium-high heat — crumbling it with a spoon as you go — until it is cooked through. Use a slotted spoon to transfer the sausage to a separate plate, leaving behind about 1-2 tablespoons of grease in the pot. (Remove any excess grease, or add a little bit of olive oil if there is not enough remaining.)
Add the onion and sauté for 3 minutes, stirring occasionally. Add the carrots, celery, bell peppers, garlic, and sauté for 5 more minutes, stirring occasionally.
Add in the wine, and use a wooden spoon to deglaze the pot (scraping up those delicious brown bits that get stuck to the bottom). Add in the chicken stock, tomato sauce, diced tomatoes, Italian seasoning, red pepper flakes, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 5-10 more minutes, or until the vegetables are completely tender.
Add in the cooked sausage, gnocchi and spinach (or kale), and cook for 5-7 minutes, stirring occasionally, or until the gnocchi begin to float and are cooked through. Taste and season with salt and pepper (and/or extra crushed red pepper flakes) as needed.
Serve immediately, sprinkled with your desired toppings.
*Feel free to use pork, chicken, turkey, or vegan Italian sausage. If you use any kind of sausage besides pork, you will probably need to add in an extra tablespoon of olive oil to help brown the sausage, and then an extra 1-2 tablespoons of olive oil afterwards to help sauté the vegetables.
**Pro tip: to save time, I recommend chopping the vegetables as you go while the sausage cooks!
I’m adding the ingredients for this to my grocery list right now. Looks amazing!
How long do you think it need to cook and how many tomatoes do you think it would need if I used fresh instead of canned?
This looks like the perfect soup for this time of year! Sausage + gnocchi = I’m in!
What wine do you use/recommend? I’ve never cooked with wine and I’m nervous!
Good question! :) I recommend any dry red wines that aren’t sweet, such as Cabernet Sauvignon, Pinot Noir, Merlot, Malbec, Syrah, etc. Enjoy!
We eat LCHF. Any chance you might have an idea of carbs per serving?
I think there’s a conspiracy going on in the food blogger world to try to get me to like tomatoes again… And soup… This soup sounds wonderful. I think instead of gnocchi (which I tried making once and didn’t like) I might try the Hungarian dumpling noodles that I grew up on. The more I think about it the better I like that idea and the idea of this soup. :-)
I tried this, with the Hungarian noodles, and it is very good. I did go a bit light on the chili flakes, and would leave them out if I made this again. I probably won’t make it again because a) for me it was a ton of work and b) it tastes just like my husband’s spaghetti sauce and I’d prefer not to duplicate that flavor (I like variety).
That looks absolutely delicious! I might try it soon and have it with my friends!
I made this soup last night and we LOVED it! The recipe is missing the step where you put the meat back in the soup though.:)
Oh whoops — thank you so much for catching that! So glad you enjoyed it! (And added that meat back in!) . ;)
Love soups and this one looks perfect! So perfect that I am drooling here :)
I made this today for my lunches this week- grabbed all the ingredients at the Farmer’s Market yesterday. It smells and tastes awesome! Makes me look forward to Monday- at least lunchtime anyway! :)
This is delicious! I used Barefoot Pinot Grigio (tiny bottle from liquor store.) I also used regular spinach because I didn’t see the baby part in the recipe. The only reason it wasn’t five stars is that this took me 1.5 hours to make from beginning to end , not half an hour. It’s worth the wait! Just be aware if you’re in a time crunch. I would make it again!
Just made this last night for our family of 7 (5 kids). It was delicious! Plenty for each of us and lots of leftovers. Didn’t have enough tomato sauce for the complete recipe, and it was still good. We also put some shredded Parmesan on top. Yum! A keeper!
I made this! It’s awesome. I love all the ingredients. I made it too hot though for my family. I used hot Italian sausage from a local Italian place. That and the crushed red pepper made it too hot. I love it but my husband doesn’t like the ?
Any way to fix it? Sour cream? Cheese? I’m a novice at cooking.
This soup sounds delicious! I just bought some gnocchi with no real plan as to what I was going to make. I love soup, so excited that it’s soup season again. The flavors in this soup are definitely speaking to me. I love everything Italian. :-) I pinned it to remind me to get the ingredients. :-)
Made this last night, so delicious. Used shredded chicken instead of sausage. Highly recommend using extra red pepper flakes for that nice heat. Doubled the amount of spinach too. Great to pack for lunch!
This looks like the perfect soup to have to welcome Fall, thanks for the recipe!!
I made this soup according to the directions and it was fantastic! I did not use Italian sausage though. I used some sausage that I had on hand and it was a garlic sausage similar to a kielbasa. I simply browned it even though it was precooked. I did add it to the soup and let it simmer with the other ingredients except the spinach and gnocchi I added at the end. This soup will now be part of my permanent recipes. Thank you for this wonderful dish!
So good and easy for weeknight supper. Made a day ahead of time
Made this last night and it was really good! I will definitely be making this again. The stock I used didn’t have salt, so I added ~ 2tsps. I also used mini gnocchi, which worked well since this is a soup.
Sounds delicious! I’m so glad you enjoyed it!
Perfect for colder weather! Perfect comfort food! YUM!
My niece made this soup and it was absolutely delicious! She used ground chicken and added the pepper flakes which made it too hot for my taste. I highly recommend this hearty soup.
Made this for dinner tonight, loved every bite! Definitely a keeper. Sadly I forgot to get bread. ?
One comment though. Gnocchi is made with flour so unless you make your own, omit them, or buy gluten free (?) this isn’t a gluten free recipe. My neice has celiac so I’ve become very aware.
I made this soup tonight and loved it. My friends will love it as it’s hardy soup for these cold winter nights.
From the moment I saw this recipe, I knew I had to make it. I fantasized about the moment when time would allow and it finally came tonight. It was everything I wanted it to be and more! Beautiful flavor from the vegetables and sausage and a hint of warm comfort from the gnocchi. This is a must for the winter time!
I’ve now made this soup seven times in the last two months, and considering it’s just me and my husband, we eat it over the course of a few days for lunches and dinners (he’s even had it a few times for breakfast, he loves it so much). So easy, so hearty, a perfect soup all around!
Excellent! Followed your recipe and instructions. No changes needed. This was so good. Thank you for sharing it.
This was absolutely delicious! We will be making this frequently throughout the fall/winter!
Absolutely sublime, with flavours that pack a wallop! Very quickly became a staple in my house of fusspots!
Love this recipe so much. I’ve made it about 10 times so far. I only add one clove of garlic, since I’m not a huge garlic fan. I love spicy food so I went all out with the fire-roasted tomatoes and red pepper flakes. So good!
We loved it. Added twice the carrots and celery. No bell peppers. Hubby didn’t like the gnocchi so next time I’ll use a small pasta.
Love this soup! I threw some extra late summer veggies and it was a total hit. I’m making it again
Easy, economical and delish during quarantine on a Minnesota day!
This is one of my absolute favorite GSO recipes, and I make A LOT of your stuff!
I’ve been tripling the recipe for whitewater river trips with 20ish people and doing one with regular sausage, one with spicy + extra chili flakes, and one vegan! The carnivores get heavy cream and parm+mozz for toppings, and fresh basil for everyone. So many rave reviews for a chilly night camping. Thank you!!!